Healthy Peanut Butter and Jelly Blondies

School is already in full swing this semester, I’ve got a TON of homework assignments, projects and quizzes, and classes just started last week!! No matter what age I am, school always brings peanut butter and jelly to mind — not notebooks, not textbooks, not homework and mean old teachers, just PB&J. So I made these awesome (and secretly healthy) Peanut Butter and Jelly Blondies!

Moist, chewy, dense, sweet, fruity and buttery.

The peanut flour and the sprinkle of peanuts atop the blondies both come together to create that classic peanut buttery richness. The fruit spread cuts the salty twinge of the sprinkle topping and brightens up the overall flavor. These secretly healthy blondies are the perfect snack to have on hand for your dessert cravings and PB&J cravings…

Preheat the oven to 350 degrees and line an 8" brownie pan with parchment paper both ways.

In a large bowl, whisk together the flaxseed and water. Let sit 5 minutes.

Whisk in the applesauce and stevia extract.

In a small bowl, whisk together the peanut flour, oat flour, erythritol, baking powder and salt. Dump this over the wet ingredients and fold together.

Scoop the batter into the prepared pan and swirl in the fruit spread. Bake for 35 minutes, or until surface is firm when tapped. Let cool in the pan for 10 minutes then transfer to a wire cooling rack to cool completely.

Just to show you how much healthier these PB&J blondies are compared to typical blondies, I thought I’d make a little nutrition label comparison. The Food Network nutrition label is on the left, the Desserts with Benefits nutrition label is on the right:

Just look at those two nutrition labels, the one on the right is clearly better 😉 My recipe has:

100 less calories and 7.5g less fat (with less saturated fat too!)

Less carbs and NO added sugar

Zero cholesterol and zero trans fats (there are trans fats in the Food Network recipe from the PB chips, but because there are less than .5g per serving so it shows up on the label as zero… absolute silliness right?)

More fiber and more protein

My healthified recipe is so much better than the typical PB&J blondie recipe!

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9 comments on “Healthy Peanut Butter and Jelly Blondies”

Is was a little confused first because I was searching for the erythritol in the ingredients until I checked the link for the vanilla “sugar”. And this info gets lost when you print the recipe. You may want to add a little more info to the recipe itself.

Yummy, these look perfect! How many years of school do you have left? Do you still enjoy studying nutrition? I would love to study that, however I don’t know if it’s possible for me anymore…

Pipsa-
I absolutely love nutrition, I just hate all the science. Not gonna lie. Biology, microbiology, nutritional biology, chemistry, organic chemistry, biochemistry, physics, anatomy and physiology… oh, and labs on top of that. But the nutrition classes have helped me, my family and friends so much already that the pain-in-the-butt science is worth it. I think it’s most important to study something you are most passionate about

These blondies are perfection! I absolutely love all your recipes, and I love your blog. My ultimate goal in life is to be sugar-free and eat only foods that have nutritional benefits. Your recipes are helping me on my journey there so much! Thank you.
Pinning this!

Abbie-
Thanks so much! I hope you succeed in your nutrition and health goals and I am glad to help in any way
-Jess

That does sound hard! But good for you for seeing past all those obstacles, since the subject in general is your passion

I’m so confused… I made these exactly as written, weighed them and everything. The result was a very dense square that wasn’t much like a blondie. It was very tasty, but more like mochi than anything. This happened when I tried your vanilla cake too… I did grind my own oat flour but that’s the only change I made. Do you think maybe humidity has something to do with it…? Thanks!

April-
These blondies are supposed to be dense rather than cakey. However, they shouldn’t be like mochi… I find that my baked goods containing oat flour get a mochi-like texture when there is too much moisture. Humidity definitely affects the texture of baked goods (for example, French macarons will never work in a humid environment!). I would recommend sifting the oat flour and adding more baking powder next time around (or maybe a few egg whites for leavening). Another thing that can affect the density of baked goods is the altitude at which you are living at and your oven temperature. I always recommend using an oven thermometer

Thank you! I’ll give that a try.

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Where Decadence & Health Become One!

Hey there! My name is Jessica and I just wanna welcome you to Desserts with Benefits™ — a healthy dessert recipe blog where we use good-for-you ingredients to make dishes you can feel good about eating. (Read More »)